(Percentage of daily recommendation)
|Calorie||830 kcal||(40 %)|
|Protein||39.78 g||(41 %)|
|Fat||36.54 g||(32 %)|
|Carbohydrates||84.7 g||(56 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.27 g||(4 %)|
|Vitamin A||436.9 mg||(54,613 %)|
|Vitamin D||3.82 μg||(19 %)|
|Vitamin E||10.11 mg||(84 %)|
|Vitamin B₁||0.36 mg||(36 %)|
|Vitamin B₂||1.08 mg||(98 %)|
|Niacin||4.93 mg||(41 %)|
|Vitamin B₆||0.13 mg||(9 %)|
|Folate||92.36 μg||(31 %)|
|Pantothenic acid||0.34 mg||(6 %)|
|Biotin||2.63 μg||(6 %)|
|Vitamin B₁₂||3.91 μg||(130 %)|
|Vitamin C||5.55 mg||(6 %)|
|Potassium||504.95 mg||(13 %)|
|Calcium||917.37 mg||(92 %)|
|Magnesium||36.14 mg||(12 %)|
|Iron||4.43 mg||(30 %)|
|Iodine||107.1 μg||(54 %)|
|Zinc||3.04 mg||(38 %)|
|Saturated fatty acids||16.36 g|
Fill a large pot with water, about 4 cm (approximately 1 1/2 inches) below the rim of the pot. Season with salt, cover, and bring to a boil.
Place the flour in a bowl. Add the eggs, and whisk into the flour. Mix in 1 tablespoon of oil, 1 teaspoon of salt, and some nutmeg. Stir vigorously using the dough hook attachment on a hand mixer or with wooden spoon until bubbles begin to form in the batter. If necessary, add a little water. The batter should fall from a wooden spoon.
Preheat the oven to 160°C (approximately 320°F).
Place 1/4-1/3 of the batter on a spaetzle board and scrape through it into the boiling water. Return to a boil, stir several times, and remove the spaetzle with a slotted spoon as they float to the surface. Drain well and place in a baking dish. Sprinkle some of the cheese over the spaetzle. Repeat this process with the remaining batter. Finish with a layer of cheese, and bake in the oven for 5-10 minutes until the cheese has melted.
Peel the onions and cut into rings. Heat the remaining oil and butter in a pan. Sauté the onions for 6-8 minutes, until golden brown.
Top the spaetzle with the onions, garnish with the parsley, and serve.